Authentic Purvanchali Baingan Bharta with Sattu Paratha
Experience the rustic charm of Purvanchal with this smoky, fire-roasted eggplant mash paired with spiced roasted gram flour stuffed flatbreads. It is a hearty, comforting meal packed with earthy flavors and traditional village aromas.
60min
Total Time
4
Servings
Purvanchali
Cuisine
Recipe
1
Rub the eggplant with a little mustard oil and roast it directly over an open flame until the skin is charred and the inside is completely tender.
2
Allow the roasted eggplant to cool slightly, peel off the charred skin, and mash the pulp thoroughly in a bowl.
3
Heat mustard oil in a pan, add minced garlic, green chilies, and onions, sautéing until translucent.
4
Add chopped tomatoes, salt, and grated ginger, cooking until the tomatoes turn soft and oil separates.
5
Mix the mashed eggplant into the tomato-onion base, cook for another 5 minutes, and garnish with fresh coriander leaves.
6
In a separate bowl, mix sattu with finely chopped onions, green chilies, garlic, lemon juice, ajwain, salt, and a splash of mustard oil to make the stuffing.
7
Roll out balls of whole wheat dough, stuff with the sattu mixture, seal tightly, and roll out into flatbreads.
8
Cook the parathas on a hot tawa, applying generous amounts of desi ghee until golden brown and crispy on both sides.
9
Serve the smoky baingan bharta hot alongside the freshly made sattu parathas.
Ingredients
1 large purple eggplant (baingan)
2 ripe tomatoes, finely chopped
1 medium onion, finely chopped
3 green chilies, finely chopped
1 tbsp ginger, grated
4 cloves garlic, minced
2 tbsp mustard oil
Fresh coriander leaves, chopped
Salt to taste
2 cups sattu (roasted gram flour)
1 tsp ajwain (carom seeds)
1 lemon (juice)
Whole wheat dough for parathas
Pure desi ghee for roasting
*This AI-generated recipe may contain inaccuracies.